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Asian Chicken and Rice


"Stir-fry vegetables seasoned with teriyaki join sauteed chicken and rice in a creamy mushroom sauce. This family-pleasing meal is made complete with a green salad topped with mandarin oranges."

1 tablespoon vegetable oil
4 skinless, boneless chicken breasts
1 1/2 cups water
1 (1.25 ounce) package teriyaki seasoning mix
1 (16 ounce) package frozen stir-fry vegetables
1 1/2 cups uncooked instant white rice


#1 : Heat oil in skillet. Add chicken and cook until browned. Remove chicken.

#2 : Add soup, water, seasoning mix and vegetables. Heat to a boil. Stir in rice. Top with chicken. Cover and cook over low heat 5 min. or until done.

The Reverse Cookbook ™ 2018